Sunday, June 23, 2013

Crock Pot Breakfast Casserole.

Crock Pot Breakfast Casserole
Sharon Garfield

Prepare at night

6-8 strips of Bacon
1 onion, peeled & chopped
1 clove garlic, peeled & minced
1 green pepper, seeded & chopped
1 bag of frozen hash browns
1-½ cups of shredded cheese
12 eggs
1-cup whole milk
1 tsp. dried dill
½ tsp. salt
½ tsp. pepper

Spray crock-pot with non-stick cooking spray.
Cook bacon until crisp, cool, & chop in to ½ pieces, set aside.
Sauté onion, garlic & bell pepper for 5 minutes.
Place 1/3 of frozen hash browns in the bottom of crock-pot; add 1/3 bacon, onion, garlic, pepper mixture & 1/3 cheese.
Repeat layers, ending with cheese.

In a large bowl mix eggs, milk, dill, salt & pepper.
Pour over ingredients in crock-pot, cover & turn on low.

Cook for 8-10 hours.